Tuesday, November 29, 2011

Egg curry/gravy prepared in a traditional Sourashtrian way using poached eggs, sourashtra curry powder, onion, tomato, spices and tamarind juice. This egg curry/gravy is a easy recipe, less spicy and a rich diet. This egg curry/gravy is cooked atleast once in a week in most of the Sourashtrian families in India. Tastes excellent with white rice and you won't get this egg gravy in any Indian restaurants and hotels. Try this traditional poached egg curry/gravy and Enjoy Cooking!!!

Saturday, November 26, 2011

Makki ki roti is one of the best North Indian breakfast served with Sarson ka saag(mustard leaves and spinach based gravy) and salted lassi(Buttermilk). Makki ki roti is prepared with maize flour, minced onion, green chillies and some spices. Butter is brushed over the roti before serving. Makki ki Roti is served in the restaurants serving north Indian food. You get best makki ki roti in dhabas. Try this healthy recipe and Enjoy Cooking!!!

Ingredients:

Maize flour 250 gms

Minced Onion 1 no medium size

Finely chopped coriander leaves 1 spring

Coriander seeds 1 tsp (optional)

Minced green chillies 2 nos

Ghee 10 ml

Salt to taste

Procedure:

1. Mix flour and salt well.

2. Add ghee mix well. Add the remaining ingredients and make a dough with medium consistency by adding required amount of water.

3. Divide the dough into lemon sized balls and roll out each ball into a thick round disc on a floured board.

4. Apply ghee liberally to the uppermost side of the disc and fold into two.

5 .Apply ghee again on the uppermost side of the folded disc and fold both the sides again to form a square.

Thursday, November 24, 2011

Mysore Pak is prepared with gram flour, ghee and sugar syrup which is a popular sweet in South India originated from Karantaka. This delicious and soft sweet disappears once you put in your mouth. In most of the South Indian marriages and functions this sweet is served as a Dessert. Sri Krishna sweet’s a popular chain sweet stall in south India serves one of the best Ghee Mysore Pak. Try this recipe and Enjoy cooking!!!

Tuesday, November 22, 2011

Lamb lungs curry/gravy is a spicy recipe and a popular dish in south India. Lamb lung pieces cooked in a basic yellow gravy with Indian spices and coconut milk tastes delicious with rice, parotta and Idly. Lamb lungs gravy is served in most of the countryside hotels and mess in south Tamil nadu prepared in authentic way. Try this tasty south Indian curry recipe and Enjoy Cooking!!!

Sunday, November 20, 2011

Spicy poached fish is a simple and spicy recipe with zero oil. My friend Pravin has tried this recipe at home using a ready made fish fry masala which came out delicious. I tried this with the home made masala (gram flour with ground Indian spices and lemon juice) which came out simply superb. We have not used oil while cooking this dish. Try this oil free spicy fish recipe and Enjoy Cooking!!!

Saturday, November 19, 2011

Lamb/Mutton Liver curry is a popular dish in south India especially in Tamil Nadu as eeral curry. Marinated mutton liver cooked in a spicy onion based gravy with Indian spices. Mutton liver is soft and juicy. Use of some desicated coconut adds more flavor to the dish. This curry is a nutritious dish for all ages served with white rice,idli(Indian rice cake), dosa(Indian pancake) and any variety rice. Try this mutton liver curry and Enjoy Cooking!!!

Thursday, November 17, 2011

Kerala Parotta/Malabar Paratha is a version of parotta from Kerala cuisine which is prepared with a combination of refined flour, wheat flour, egg and milk is used instead of water to make dough. Kerala parotta is soft, puffy with little bit sweet taste. This is one of the best breakfast and dinner menus in restaurants serving Kerala food. Kerala parotta with malabar fish curry, chicken curry and beef curry tastes awesome. Try this Kerala parotta recipe and Enjoy Cooking!!!

Ingredients:

All purpose flour Or Maida 3 1/2 cups

Wheat flour 1/2 cup

Oil For Kneading 2 tbsp

Salt 1 tsp

Sugar 1/2 tsp

Milk 1 cup

Egg 2 no

Oil for Making Parottas and to Fry 1/2 cup

Baking Soda 1 pinch

Procedure:

1. Mix flour,sugar,salt, baking soda, egg and 3 tbsp oil. Slowly add milk to this and Knead for 10 min. The dough will be sticky at first but by constant kneading it will be a soft ball.

2. Once the dough is soft,apply 1 tbsp of oil over the dough and cover the dough with a wet cloth for 2 to 3 hrs.

3. Uncover the dough, apply little oil in your hand and make lemon sized balls with the dough.

4. Apply oil in the work surface and take one ball, roll it with the rolling pin till the dough is too thin. Apply little oil over the rolled dough as well while you were rolling it.

5. Once it is pressed and rolled to the maximum, take the dough from one corner, and using your other hand hold the other corner and roll the dough in a circular motion and settle the dough in the center.

6. Apply little oil and press this rolled Dough and transfer it to the hot thick bottomTava.

7. Add little or no oil and fry the parottas in medium heat till both the sides turn brown in colour.

8.Once you are done with all parottas, keep all parottas one above other, smash it with both of your hands from the sides to make it softer.

Tuesday, November 15, 2011

Pepper mutton recipe is a simple and popular fry dish in restaurants serving south Indian non-vegetarian food. Pepper mutton fry can be prepared with several regional variations which have a unique mouth watering taste. This peppery mutton is good for the people who have cold, helps in curing it as the pepper has some medicinal properties. Pepper mutton fry is served with rice and can be used as stuffing rolls. Try this pepper mutton fry recipe and Enjoy Cooking!!!

Monday, November 14, 2011

Mughlai chicken curry is a famous mughal dish which is originally from central Asia but migrated to Indian during Mughal invasion. Mughlai chicken gravy or curry is a spicy dish prepared with chicken in a onion based gravy with basic Indian spices cardamom, cinnamon, cumins, saffron and cloves. Usually Indian curry/gravy contain tomatoes as one of the main ingredient but not used in Mughal cuisine frequently. Mughlai chicken masala gravy is one of the best combination with any kind of pulao rice and delicious with Indian breads like butter naan and roti. Recommended with butter naan or roti. Try this Mughlai chicken masala recipe and Enjoy Cooking!!!

1.Wash and cut the chicken pieces. Apply salt and keep aside.
2.Chop onions finely and grind all the masala to a fine paste.
3.Heat oil and fry the onions, then add the ground masala and fry over low fire till the oil separates.
4. Add chicken pieces and fry for a while until the chicken is well mixed with the masala.
5.Add 6 cups of hot water and let it simmer until the chicken is tender, then add the saffron soaked in lemon juice.
6.Simmer for a few more minutes till the gravy is thick. Serve hot garnished with chopped coriander leaves.

Note: Add 2 tbsp of coriander powder while frying if you want more gravy.

Saturday, November 12, 2011

Brinjal/eggplant fry is a simple and quick spicy recipe popular in Tamil nadu and other parts of south India. Brinjal/eggplant cut into small pieces or into lengthwise and shallow fried with basic Indian spices, onion and tomato. You can find this dish served as a vegetable with South Indian meals in Restaurants and Hotels serving south Indian food. Brinjal/eggplant fry goes well with rice and roti. I prefer to have this by mixing with white rice. Try this eggplant recipe, feel the mouth watering taste and Enjoy Cooking!!!

Friday, November 11, 2011

Mutton Do Pyaza is a popular menu in restaurants serving north Indian food and dhabas. Mutton do pyaz dish is prepared in a onion based curry with basic Indian spices. Onion used in this curry is double the quantity of the normal curry. A good side dish for Indian breads (roti, naan, chappathi), pulao rice and fried rice. Mutton do pyaza dish can be prepared with chicken also. Try this onion based mutton curry recipe and Enjoy Cooking!!!

Thursday, November 10, 2011

Mughlai Korma is one of the popular mughlai mutton dishes available in the restaurants serving Mughal cuisine. Mughlai korma is prepared with ground Indian spices in a onion based gravy. You can add some coriander powder as required to increase the quantity of gravy which is optional. Mughlai korma tastes best with biryani, white rice and any Indian bread. Recommended curry with Indian rice cake. Try this authentic Mughal korma and Enjoy Cooking!!!

Wednesday, November 9, 2011

Missi roti is a traditional roti prepared with refined flour/whole wheat flour, gram flour, spinach and a mix of spices which is a healthy diet with most of the essential nutrition’s. Missi roti is available in all Indian restaurants serving North Indian food. Missi roti served with veg or non-vegetarian gravy in highway dhabas are tasty. Try this healthy Indian bread recipe and Enjoy Cooking!!!

1. Sift together the two flours and salt, stir in the rest of the above ingredients and add enough water to form a stiff dough.
2.Divide the dough into lemon sized balls and roll out each ball into a thick round disc on a floured board.
3.Apply ghee liberally to the uppermost side of the disc and fold into two.
4.Apply ghee again on the uppermost side of the folded disc and fold both the sides again to form a square.
5.Dip in dry flour and roll into a round disc or chapati.
6.Fry like parathas and serve hot.

Tuesday, November 8, 2011

Kadai paneer is one of the most popular Indian cottage cheese curry/gravy dish prepared in a spicy tomato and onion based gravy in a cooking time of 25 minutes using a kadai. Kadai paneer is perfect with any Indian breads and pulao rice. A recommended dish with naan and roti. Try this paneer curry/gravy recipe and Enjoy Cooking!!!

Monday, November 7, 2011

Madras chicken curry/chicken kuzhambu is a simple and quick recipe prepared in a coconutless spicy sauce. Madras chicken curry is available in non-vegetarian restaurants and hotels in and around Chennai and also in other parts of Tamil Nadu. Madras chicken curry dish tastes well with rice, parotta and biryani. Try this spicy chicken curry at home and Enjoy Cooking!!! An authentic flavoured dish.

1.Skin out the chicken, cut it into 10-12 pieces and make two cuts in each piece.
2.Add lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep aside for 2 hours.
3.Heat ghee in a kadai, fry onions, garlic and ginger for 3 minutes.
4.Add tomato, cumin, coriander powder and turmeric, stir well and cook further for 2 minutes.
5.Add chicken pieces, green chilies and fry the pieces till they change colour.
6.Add bay leaves, required amount of water and bring to a boil and cook in slow flame for 35-40 mins.
7.Sprinkle in the garam masala and continue to cook further in a high flame for 10 minutes until the chicken is tender and soft.

Sunday, November 6, 2011

Chilli mushroom is a spicy and simple kadai/pan fried recipe prepared with country mushrooms and spiced up with green chillies and chilli powder. During rainy season we used to get naturally grown mushrooms in different colours from country side which is healthy compared to hybrid mushrooms. I purchased it during diwali from the local market of my home town and prepared chilli mushroom fry which was delicious and tasted similar to lamb/mutton. Try this healthy and spicy mushroom recipe which tastes good with rice, Indian breads and Enjoy Cooking!!!